Apple bread is one of my favorite sweetbreads in the whole world.
Yes, I also have a weakness for banana and pumpkin bread, but there is something special about apple bread that makes my heart beat. Maybe it’s because it reminds me of the apple orchard I used to go to when I was a little girl. I always liked to go there. The smells of cider and cinnamon fritters that were baked there were divine. Do you have any childhood memories that are evoked by the food?
Once I grew up, got married and had a few little ones, I used to take my children to the same apple orchard.
My son, who was about three years old, would pick apples and take small bites before I could stop him. Luckily, I knew the owner and she always made fun of me. I would buy my apples and we would go home and make this bread. Sweet memories! I can’t believe the years are going by so fast!
- 3 cups of all-purpose flour
- 1½ cups of sugar
- 3 teaspoons of baking yeast
- ½ teaspoon salt
- ¾ teaspoon apple pie spices
- 2 large eggs
- 1 cup of milk
- 1 teaspoon vanilla
- 2 tablespoons softened butter
- 1½ cups of peeled and chopped apples
- Oil for frying
- Confectionary sugar
- Pour the oil into a deep frying pan or Dutch oven to a depth of about 5 cm.
- Heat to 375 degrees.
- Sift the flour, sugar, salt and apple pie spice into a large bowl.
- Place the eggs in another bowl and beat them lightly.
- Stir in the milk and vanilla.
- Make a well in the centre of the dry ingredients and pour in the milk mixture. Add the butter and beat on low speed with a mixer to moisten for about 1/2 minute. Scrape the sides of the bowl and increase the speed to medium for another 2 minutes. Stir in the apples. Using a 1/4 cup measuring cup, drop into the hot oil. Be careful not to drizzle with oil. If your pan is not very large at the top, you may only be able to cook one at a time. As the fritters cook, they will rise to the top.
- When you brown them on the first side, carefully turn them over with a spatula to brown the second side.
- Drain them on paper towels and sprinkle them immediately and generously with icing sugar or frosting; I prefer frosting.
- To make the icing, confectioners should mix the sugar and milk or water by whisking and icing while hot.